Classic German pasta salad

Classic German pasta salad

Based on 2 ratings
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Carolin Roitzheim

Carolin Roitzheim

Food Editor at Kitchen Stories

"German pasta salad – a true staple at any BBQ or party! In Germany, no summer gathering is complete without a big bowl of this creamy, hearty salad. Everyone loves its nostalgic, comforting taste. What makes German-style pasta salad so special? The perfect balance of mayonnaise, pickle juice, mustard, and a hint of sugar – for that signature mix of creaminess, tanginess, and a touch of sweetness. Unlike American pasta salads with vinaigrette, the German version is all about rich, creamy goodness. The key ingredient? German bologna, or Fleischwurst. This mildly smoky sausage adds heartiness and a delicious umami kick. For extra crunch, I love adding celery – a perfect contrast to the creamy dressing. Many Germans add bell peppers, sweet corn, or apples for a hint of sweetness. Feel free to experiment and create your own version! Pro tip: Let the salad chill for approx. 1–2 hours before serving to allow the flavors to blend perfectly."
Difficulty
Easy 👌
Preparation
25 min
Baking
0 min
Resting
90 min

Ingredients

2Servings
MetricImperial
150 g
pasta
100 g
bologna slices
2½
pickles
1 stalks
celery
1½
hard boiled eggs
½
shallot
75
frozen peas
5 g
parsley
5 g
chives
60 g
mayonnaise
50 g
yogurt
1½ tbsp
pickle juice
½ tsp
mustard
¼ tsp
sugar
salt
pepper

Utensils

pot, colander, cutting board, knife, bowl (large)

Nutrition per serving

Cal762
Fat41 g
Protein25 g
Carb72 g

  • Step 1/4

    For the German pasta salad, cook pasta in plenty of salted water until al dente according to package instructions, and drain. Rinse with cold water and drain again. Meanwhile, cut bologna, pickles, celery and hard-boiled eggs into small cubes, finely chop shallot and defrost peas. Finely chop parsley and chives.
    • 150 g pasta
    • 100 g bologna slices
    • 2½ pickles
    • 1 stalks celery
    • 1½ hard boiled eggs
    • ½ shallot
    • 75 frozen peas
    • 5 g parsley
    • 5 g chives
    • pot
    • colander
    • cutting board
    • knife

    For the German pasta salad, cook pasta in plenty of salted water until al dente according to package instructions, and drain. Rinse with cold water and drain again. Meanwhile, cut bologna, pickles, celery and hard-boiled eggs into small cubes, finely chop shallot and defrost peas. Finely chop parsley and chives.

  • Step 2/4

    In a large bowl, mix together mayonnaise, yogurt, pickle juice, mustard and sugar to make a smooth dressing. Season to taste with salt and pepper.
    • 60 g mayonnaise
    • 50 g yogurt
    • 1½ tbsp pickle juice
    • ½ tsp mustard
    • ¼ tsp sugar
    • salt
    • pepper
    • bowl (large)

    In a large bowl, mix together mayonnaise, yogurt, pickle juice, mustard and sugar to make a smooth dressing. Season to taste with salt and pepper.

  • Step 3/4

    Add the pasta to the dressing and mix well. Then add sausage, peas, pickles, celery, shallot and eggs and mix everything carefully so that the ingredients are evenly coated with the dressing.

    Add the pasta to the dressing and mix well. Then add sausage, peas, pickles, celery, shallot and eggs and mix everything carefully so that the ingredients are evenly coated with the dressing.

  • Step 4/4

    Finally, fold in chopped parsley and chives, season pasta salad again and leave to rest in the fridge for approx. 1–2 hrs. so that the flavors combine well enough. Season again before serving if necessary.

    Finally, fold in chopped parsley and chives, season pasta salad again and leave to rest in the fridge for approx. 1–2 hrs. so that the flavors combine well enough. Season again before serving if necessary.

  • Enjoy your meal!

    Classic German pasta salad
FAQ

German pasta salad pairs perfectly with grilled sausages, schnitzel, roast chicken or vegetarian alternatives. It’s also great with fresh bread, deli meats, or as part of a buffet.

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